CRETAN COURGETTE AND FETA BAKE WITH SESAME
SERVES 4-6 AS A SHARING PLATE
This bake is often found encased in olive oil pastry; however, this method makes it lighter and a great accompaniment to poultry.
• 4 medium (about 800g) potatoes, peeled
• 4 medium (about 800g) pale-green courgettes
• 1 tsp sea salt
• large bunch of mint leaves, chopped
• 240g feta, crumbled
• 100g mature sheep’s milk cheese, grated
• 200g ripe red tomatoes, roughly chopped
• 1⁄3 cup (80ml) extra-virgin olive oil
• 1 tsp dried oregano
• 1 tbsp sesame seeds
• 1 tsp black sesame seeds
• sea salt and freshly ground black pepper, to taste
1. Slice the potatoes and courgettes thinly using a mandolin or a sharp knife. Sprinkle with 1 tsp sea salt and let them sit for 10-15 minutes.
2. Preheat the oven to 180ºC/gas mark
4. Place all the remaining ingredients – except both types of sesame seeds – in a bowl and mix well with your hands. Add the potatoes and courgettes, and give everything a good mix. You want both the potatoes and courgettes coated beautifully with the cheese mix. Adjust the seasoning if needed and transfer to a baking tray, pressing down the mixture a bit to make it slightly compact. Scatter the white and black sesame seeds on top.
3. Place a sheet of tinfoil or baking paper on top and bake in the oven for 30-40 minutes or until the potatoes are tender. Remove the foil or baking paper and cook for another 10 minutes so the top of the bake becomes lovely and golden.
4. Remove from the oven and enjoy hot or cold. Most people say this bake is much tastier the next day when all the ingredients have had time to develop their best flavours.